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Roasted Asparagus Cream Soup

A very satisfying and filling soup. A dish that will impress everyone with the amazing taste and appetizing looks.

Servings 4 people
Author Anna B and Anna K

Ingredients

  • 3 lbs asparagus
  • 1/2 sweet onion chopped
  • 3 cloves garlic
  • 2 1/2 tbsp extra virgin olive oil
  • 4 cups chicken or vegetable broth
  • 1 lime, juiced
  • 1/2 cup heavy whipping cream or almond milk (see note)
  • dash paprika
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp dried sage
  • kosher salt and pepper to taste
  • 1 tbsp ricotta or goat cheese (optional) for serving
  • 1/2 to 1 ounce dry sherry (optional) for serving
  • 1 dehydrated chive flower or fresh chives (optional) for serving

Instructions

  1. Preheat over to 385 degrees.


  2. Cut off the asparagus tips and reserve. Cut asparagus stems into 2" pieces. 


  3. Mix asparagus stems, chopped onions, garlic cloves with 2 tablespoons of olive oil. Lightly season with salt and pepper. Roast in oven on pan sheet for 20 to 30 minutes until vegetables are soft.


  4. As vegetables are roasting in oven, saute' asparagus stems in 1/2 tablespoon of olive oil and lightly season with salt and pepper. We like to make them slightly crispy. Do not over cook. Keep them tender but still slightly crisp.


  5. When vegetables are done roasting, allow to cool slightly. After cooling, add the roasted vegetables to your blender with 3 tablespoons of broth. Blend until ultra smooth. Pour mixture into soup pot and place on stove.


  6. Add 4 cups of broth (chicken or vegetable), juice from one lime, heavy whipping cream (or almond milk), paprika, crushed red pepper flakes and dried sage to your soup pot.


  7. Thoroughly stir and warm mixture, but do not boil. At this time you can add your sautéed asparagus tips or if you prefer, add them to individual bowls when serving.


  8. Taste and season with additional salt and pepper if needed.


  9. When soup is ready to serve, place in bowls and add your favorite toppings. We like a to add dry sherry (1/2 to 1 ounce), dollop of ricotta cheese or goat cheese, and chives or a dried chive flower on top. You can also add croutons or nothing at all. 


Recipe Notes

Notes: For a vegan version, use vegetable broth instead of chicken broth. Also, replace heavy cream with almond milk. You might need to add more almond milk and/or vegetable broth to reach your desired soup consistency.